Wine and Beer Most important species of vinegar bacteria causing sliminess is Acetobacter aceti Lactobacillus lactis Saccharomyces carlsbergiensis None of these Acetobacter aceti Lactobacillus lactis Saccharomyces carlsbergiensis None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. thermophillus S. cerevisiae none of these S. carlsbergensis S. thermophillus S. cerevisiae none of these S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation lactic acid fermentation both (a) and (b) citric acid fermentation butyric acid fermentation lactic acid fermentation both (a) and (b) citric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose None of these both (a) and (b) acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose None of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. carlsbergensis S. lactis Saccharomyces diastaticus S. cerevisiae S. carlsbergensis S. lactis Saccharomyces diastaticus S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of purification the rate of hydrogenation the rate of esterification the rate of acetification the rate of purification the rate of hydrogenation the rate of esterification the rate of acetification ANSWER DOWNLOAD EXAMIANS APP
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